Cream of Turnip, Potato and Leek Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Much lighter than regular potato leek soup. If you want to be elegant, swirl a teaspoon of heavy cream into each bowl and sprinkle with snipped chives. Good hot or cold. Ingredients:
1/4 cup butter |
8 cups thinly sliced leeks (tender parts) |
1 lb turnip, peeled and cut into 3/4 inch chunks |
1 lb potato, peeled and cut into 3/4 inch chunks |
5 cups chicken broth |
1 1/2 cups milk or 1 1/2 cups light cream |
Directions:
1. Melt butter over medium heat and add the vegetables; stir to coat.
2. Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
3. Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
4. In batches, puree soup in blender or food processor.
5. Return soup to pot; add 1 to 1 and 1/2 C milk or light cream, thinning to desired consistency.
6. Season to taste with salt and pepper.
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